Ingredients
- Boneless, skinless chicken breasts: 1.5 pounds, cut into 1-inch pieces
- Pineapple chunks: 1 can (20 ounces), drained
- Bell peppers (red, green, or yellow): 2, sliced
- Red onion: 1, sliced
- Soy sauce: 1/4 cup
- Honey: 2 tablespoons
- Rice vinegar: 1 tablespoon
- Sesame oil: 1 teaspoon
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Step 2: In a large bowl, whisk together soy sauce, honey, rice vinegar, and sesame oil.
- Step 3: Add the chicken, pineapple, bell peppers, and red onion to the bowl with the sauce. Toss to coat everything evenly.
- Step 4: Spread the chicken and vegetables in a single layer on the prepared baking sheet.
- Step 5: Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- For best results, reheat in a skillet over medium heat to keep the chicken from drying out.
- Serve over rice or quinoa for a complete and satisfying meal.
- To prevent sticking and make cleanup a breeze, ensure the parchment paper fully covers the baking sheet.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American